Living well in the urban village

Archive Post: Easter Chocolates

Even though I’m taking a break, I couldn’t not have an Easter chocolate post! This is the second of the two we wrote in 2012 (the first is here). If you’d like to try your hand at making chocolates this year, you might find our Chocolate #101: Tempering at Home post useful. Have a fabulous Easter!

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We made a batch of experimental Easter chocolates this year, using Callebaut white and a blend of Callebaut 811 (54%) and 70% dark.

The white chocolate was tempered first, drizzled into the moulds, then allowed to set up in the fridge. The tempered dark chocolate was then ladled over the white. We made two large eggs – I particularly love how the white and dark mingled in the bottom one to form a lighter shade of brown…

Two-toned lollipops were made by highlighting the design features in white chocolate first, using a small paintbrush…

Happy Easter, Celia! What a wonderful selection but I think my favourite is definitely the eggs with the bows – so pretty. You’re very talented and your family is so fortunate that on Easter Sunday they can wake up to chocolate eggs made with love. I hope you’re having a lovely break xx